A historical side dish from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
Mix one and one-half cups cold mashed potatoes with yolk of one egg
add one-half teaspoon sugar, three or four tablespoons flour, salt and pepper
must be firm enough to take up in floured hands and to keep shape, but not too stiff
fry in hot drippings or butter
Modern guidance to help you succeed with this vintage recipe
The egg yolk acts as a binder, with its lecithin creating an emulsion that holds the potato mixture together during frying. Cold mashed potatoes have set starches that provide structure, while the small amount of sugar enhances browning through the Maillard reaction without making the cakes sweet. The flour absorbs excess moisture and creates a network that prevents the cakes from falling apart, while frying in hot fat creates a crispy exterior through rapid moisture evaporation at the surface.
The potato mixture can be prepared up to 1 day ahead and stored covered in the refrigerator. The chilled mixture may actually be easier to shape. Let it sit at room temperature for 10 minutes before forming and frying. Alternatively, shape the cakes, place them on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours before frying.
Store cooked potato cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven on a wire rack set over a baking sheet for 10-12 minutes, or pan-fry in a bit of butter until crispy and heated through. They can also be frozen for up to 2 months; reheat from frozen in a 375°F oven for 15-20 minutes.
AI-generated tips from Chef Cecil's culinary database
The potato mixture can be prepared up to 1 day ahead and stored covered in the refrigerator. The chilled mixture may actually be easier to shape. Let it sit at room temperature for 10 minutes before forming and frying. Alternatively, shape the cakes, place them on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours before frying.
Store cooked potato cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven on a wire rack set over a baking sheet for 10-12 minutes, or pan-fry in a bit of butter until crispy and heated through. They can also be frozen for up to 2 months; reheat from frozen in a 375°F oven for 15-20 minutes.
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